Friday, August 08, 2008

Fourth-Anniversary Cupcakes

Yesterday marked four years of marriage for Dan and me. The real celebration starts today when we leave for Boston and spend two nights at the Omni Parker House. I'm not going into how exciting and cool that is because it's the Omni Parker House and the excitement and coolness are implied.

We did have a delicious dinner of Dan's leftover numbing Sichuan food (I cooked rice, so it wasn't all microwaved!), went for a run (in different directions), and watched The Office together while I crocheted my yo-yo afghan.

The highlight of romanticism was developing and baking a recipe for exactly four cupcakes. Then we decorated our own and ate them while we watched more Office.

Vegan chocolate cupcakes with peanut butter glaze.

Here's the recipe for you to enjoy! (It's vegan, but don't let that deter you if that's not normally your thing. I just choose not to use animals in my desserts.)

Preheat oven to 350*F. Combine flour, baking soda, sugar, cocoa, and salt in a bowl. Level ingredients, then make three holes in the flour mixture. Pour vinegar in one hole, vanilla in another, and oil in the remaining one. Pour water over all. Stir mixture very well; batter should be almost smooth. Line cupcake tin with four cupcake papers. Fill to about 1/2" below top of pan. Bake for about 17 minutes or until toothpick comes out clean. Remove cupcakes from tin and allow to cool. When cupcakes are completely cool, dust with confectioner's sugar or make some other tasty glaze.